Aloo Jeera

INGREDIENTS:

1. Potatoes 6 medium
2. Cumin seeds 1 1/2 tsp (for seasoning) 
3. Mustard Oil 2 tsp
4. Green chilies 2 finely chopped
5. Ginger 1 tsp grated
6. Turmeric 1/2 tsp
7. Kashmiri red chili powder 1/2 tsp
8. Asafoetida (Hing) generous pinch
9. Salt as per taste
10. Sugar 1/2 tsp
11. Dried fenugreek leaves crushed 1/2 tsp
12. Coriander leaves chopped 1/4th cup
13. Cumin seeds roasted and freshly ground 1 tsp

METHOD:

Serving Size 4
Boil and peel the potatoes. Cut into cubes and set aside.

Heat oil in a pan over medium heat. Add cumin seeds. Once they crackle add asafoetida green chilies and grated ginger and mix in.

Add the cubed potatoes. Toss them well with the cumin seeds and green chili.
Sprinkle turmeric powder red chili powder sugar and salt to taste as required. Sauté the potatoes for 2-3 minutes on low to medium heat till they are crisp stirring often.
Next add crushed fenugreek leaves and coriander leaves.

Mix the whole mixture well. Cook for 1-2 minutes to let the spices infuse and coat the potatoes. 

Serve jeera aloo hot with phulkas or poori.